Copycat Chipotle Chicken
Recipe GLPR5f6ac4318eefdd
Tender, juicy chicken thighs marinated and cooked in a smoky chipotle adobo sauce. This restaurant-inspired dish combines roasted garlic, smoldering chipotle peppers, and warm spices to create an authentic Mexican flavor profile. Perfect for meal prep, tacos, salads, or rice bowls.
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Ingredients
4 cloves garlic, minced
4 chipotle peppers in adobo sauce
2/3 cup water
1 tablespoon distilled white vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon black pepper
2 1/2 teaspoons kosher salt
4 tablespoons sunflower oil, divided
8 boneless, skinless chicken thighs (about 2 1/2 pounds total)
Directions
Combine minced garlic, chipotle peppers in adobo sauce, water, white vinegar, ground cumin, dried oregano, black pepper, and kosher salt in a blender or food processor. Blend until smooth to create the marinade.
Place chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure all pieces are well coated. Seal and refrigerate for 8 hours or overnight for maximum flavor development.
Remove chicken from refrigerator 30 minutes before cooking to allow it to reach room temperature. Reserve the marinade in a separate bowl.
Heat 2 tablespoons of sunflower oil in a large skillet over medium-high heat. Once shimmering, carefully remove chicken pieces from the bag, allowing excess marinade to drip back into the bag.
Working in batches to avoid overcrowding, place chicken thighs skin-side down in the hot oil. Sear for 5-6 minutes until the bottom is golden brown and caramelized. Flip and sear the other side for another 4-5 minutes until golden. Transfer seared chicken to a plate.
Add the remaining 2 tablespoons of sunflower oil to the skillet if needed. Pour in the reserved marinade and return all chicken to the pan, arranging thighs in a single layer.
Reduce heat to medium-low, cover the skillet, and simmer for 15-20 minutes, stirring occasionally, until the chicken thighs reach an internal temperature of 165°F measured with a meat thermometer inserted into the thickest part of the thigh without touching bone.
Once cooked through, uncover and simmer for an additional 2-3 minutes if needed to slightly reduce the sauce. Taste and adjust seasonings if desired. Serve hot with the pan sauce spooned over the chicken.
